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Roasted Celeriac with Olive Pistachio Gremolata

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A flavorful roasted celeriac dish paired with a vibrant olive pistachio gremolata, featuring earthy vegetables, tangy spices, and crunchy pistachios for a unique and satisfying meal.

Ingredients

For the Roasted Vegetables:

2 celeriac bulbs (celery root)

2 tablespoons extra virgin olive oil

½ teaspoon sea salt

¼ teaspoon ground black pepper

20 ounces store-bought peeled and cut butternut squash, cubed or 20 ounces carrots, cubed

2 tablespoons extra virgin olive oil

¼ teaspoon sea salt

For the Olive Pistachio Gremolata:

½ cup freshly chopped parsley

¼ cup raw or roasted pistachios, chopped

2 tablespoons sundried tomatoes in oil, diced small

10 green Castelvetrano olives, sliced (or any olive of your choice)

2 teaspoons apple cider vinegar

2 teaspoons extra virgin olive oil (or more to taste)

2 teaspoons za’atar or sumac (optional)

½ teaspoon marinated chopped cherry peppers (optional)

Instructions

  1. Roasting the Vegetables:
    • Prepare the vegetables: Peel the celeriac bulbs and cut them into 1-inch cubes. If using carrots or butternut squash, make sure they are cut into similar-sized pieces.
    • Season the vegetables: Preheat the oven to 400°F (200°C). Toss the celeriac and butternut squash (or carrots) with olive oil, sea salt, and black pepper. Spread them evenly on a baking sheet.
    • Roast the vegetables: Roast for 25-30 minutes, or until golden and tender. Stir halfway through for even cooking.
    • Remove and set aside: Let the vegetables cool slightly.
  2. Making the Olive Pistachio Gremolata:
    • Combine the ingredients: In a medium bowl, mix chopped parsley, chopped pistachios, sundried tomatoes, sliced olives, apple cider vinegar, and olive oil.
    • Add spices and peppers: Stir in za’atar or sumac for spice and marinated cherry peppers for heat (optional).
    • Taste and adjust: Taste and adjust the seasoning, adding more olive oil or vinegar as needed.
  3. Assembling the Dish:
    • Toss the roasted vegetables: Toss the roasted vegetables with the olive pistachio gremolata in a large bowl or on a serving platter.
    • Serve: Serve the dish warm or at room temperature, garnished with extra fresh parsley or pistachios if desired.

Notes

If you can’t find celeriac, you can use sweet potatoes, parsnips, or turnips as a substitute.

For a non-vegan option, sprinkle feta or goat cheese over the finished dish.

Try experimenting with other nuts like almonds or walnuts in the gremolata.

This recipe is naturally gluten-free, but always check the ingredients for any hidden gluten if using pre-packaged items.

Nutrition

Find it online: https://justsosavory.com/roasted-celeriac-with-olive-pistachio-gremolata/